A "fully-loaded" vegan Black Bean Quesadilla recipe with sweet corn, tomatoes, and flavorful cumin. It's a quick and easy lunch or dinner that's easy to customize! (Gluten-free option.)

This vegan Black Bean Quesadilla recipe is quick and easy to assemble.
They're so satisfying and also family-friendly. Everyone can customize theirs with their own favorite additions!
Plus they're a good source of plant-based protein, dietary fiber, and iron.

Ingredients for Black Bean Quesadilla
For this recipe you will heat on a skillet or shallow pan:
- Black beans: You will need one 15-ounce can black beans for this recipe. Or if you cook your own from scratch, you will need about 1.5 cups cooked beans. These add a good source of plant-based protein and fiber. (You could also use a can of vegan black refried beans instead.)
- Roma tomatoes: Or substitute grape tomato, cherry tomato, or other garden tomato if desired.
- Sweet corn: Either use freshly cooked corn kernels, frozen corn (thawed), canned corn, or fire-roasted.
- Green onions (scallions): Or substitute finely diced red onion or yellow onion for a stronger flavor.
- Vegan shredded cheese: Be sure to find a good dairy-free melting cheese for this recipe. There are so many great options on the market now. (A couple I enjoy are "Follow Your Heart" brand and "Miyoko's" brand.) Sprinkle on vegan cheddar cheese, Monterey jack cheese, Colby jack, or your own favorite variety.
- Ground cumin: I also like to include smoked paprika in addition to the cumin, but change it up to your taste. Taco seasoning or chili powder would be great too.
- Large flour tortillas of choice: Use gluten-free if desired. I try to find whole grain tortillas when possible.
Note: I also like including garlic powder, fresh cilantro, lime juice, or cooked brown rice inside the quesadillas.

Customizing
Less cheese (or no cheese): Substitute one (or both) of the layers of cheese for a thin layer of hummus, vegan refried beans, or mashed avocado instead. This can be a healthier swap, but still acts as a helpful binding agent to keep the quesadilla ingredients in place.
Make it spicy: Add diced jalapeno, cayenne pepper, or simply top with hot sauce to taste.
Other vegetables: Add other veggies like roasted red bell pepper, fresh spinach, or whatever else sounds good.

Serving
Either enjoy these plain, or dunk them in your favorite "dipping sauce". A few ideas include:
- Chipotle Crema (for smoky spice!)
- Guacamole
- Restaurant-Style Blender Salsa
- Fresh Pico de Gallo
- Vegan sour cream
- Dairy-free cheese sauce
Hungry for more? Try this Vegan Taco Salad with Creamy Southwestern Dressing!

For more inspiration, also browse easy vegan dinner recipes or black bean recipes.

Loaded Black Bean Quesadilla with Veggies
Ingredients
- 15 oz. can black beans
- 2 roma tomatoes
- 2-3 green onions
- 1/2 cup cooked sweet corn
- 1/2 cup vegan shredded cheese (melt-able)
- 1/4 tsp. ground cumin (more/less to taste)
- 4 large tortillas (gluten-free if desired)
Instructions
- Rinse and drain black beans. Finely chop tomatoes and green onions.
- Place a tortilla on a skillet. (I leave the stove turned off until assembly is complete.)
- On one half of the quesadilla, add a light layer of cheese. Then add a layer of beans, tomatoes, green onion, and corn.
- Add another layer of cheese on top to help “glue” both sides together. Sprinkle a bit of cumin, then fold over the top half of quesadilla and gently press down.
- On a flat skillet over medium heat, warm the quesadillas for 3-4 minutes on each side or until heated through. Repeat for the rest of the quesadillas.
- Serve as is, or with your favorite guacamole or salsa.
Notes
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you are enjoying this vegan Black Bean Quesadilla recipe with corn and tomato, also check out:
- Spinach Pesto Quesadillas
- White Bean Zucchini Enchiladas
- Southwest Black Bean Soup (30 Minute)
- Chunky Monkey Overnight Oats
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Food Goddess
OMG thanks so much for sharing this recipe. My husband and I just prepared this and I was dancing after my first bite. It was delicious okay! People if your food doesn’t make you dance after tasting it, chances are you’re not eating good food lol. Thanks again Kaitlin, peace & blessings to you.
Kaitlin
Haha - very sweet and thank you. So glad you enjoyed these! Thanks so much for sharing your kind feedback!
Tara
These are so easy to make and so delicious! I added some chopped jalapeños for a little spice.
Kaitlin
Awesome to hear, Tara! Really great idea with the jalapeños - thanks for sharing!
Betty Hendrix
This is a recipe that my family definitely wants me to make again. I served these with fresh avocado, salsa, and a little sour cream.
Kaitlin | The Garden Grazer
So great to hear, Betty! Thank you for sharing!
Diane
Because I don't eat dairy, I am going to sub the cheese for a light spread of guacamole to hold the Quesadilla together.
Kaitlin McGinn
Hi Diane! I skip the dairy too with vegan cheese. Avocado/guacamole is amazing on quesadillas! Hope you enjoy!
Alison
I made these for lunch today both vegan and gluten-free! So DELICIOUS! Mine did not turn out as beautiful as yours, but they were still amazing! Thank you for sharing this recipe.
Kaitlin | The Garden Grazer
So great!
Anonymous
Made these, and they were very good!
Kaitlin | The Garden Grazer
Awesome! Glad it was a success for you!